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Ricotta and asparagus pesto dip
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Impress with quick creamy ricotta asparagus pesto dip in 15 minutes.
Ingredients:
  • 250g fresh ricotta, whipped
  • Extra virgin olive oil, to serve
  • Finely grated lemon rind, to serve
  • Small fresh mint leaves, to serve
  • Crackers or toasted crostini, to serve
  • 2 bunches asparagus, trimmed
  • 1 garlic clove, crushed
  • 60g (1/3 cup) blanched almonds, toasted
  • 125.00 ml fresh mint leaves
  • 40g (1/2 cup) finely grated parmesan
  • 21.00 gm fresh lemon juice
  • 80ml (1/3 cup) extra virgin olive oil
Instructions:
  • Preheat a grill or barbecue to medium-high heat. Coat the asparagus with oil and grill, turning occasionally, for 5 minutes until charred and tender. Remove from heat and let cool before roughly chopping.
  • In a food processor, combine asparagus, garlic, almonds, mint, parmesan, and lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil until mixture is well combined. Season generously.
  • Spread a layer of ricotta on a plate or dish. Add dollops of pesto and gently swirl them in. Drizzle with olive oil and sprinkle with lemon rind and mint. Serve alongside crackers or crostini.

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